I use the raspberry one all the time when I make my rainbow cookies. (you know the kind that have three different colored thin layers of cake with raspberry or apricot in between and frosted in chocolate) Last time I also bought a bavarian cream one but haven't used it yet. They do not need anything added to them and they last a while. I just roll the "sleeve" back and use a clothes pin to seal and put back in the pantry. Hope this helps..MJ

I have used this type filling. The raspberry is very good. Nothing needs to be done to them to use. Just use as though you made them yourself. They can be very slippery though when placeing the next layer ontop of the filled layer. So be prepared for that. I always put a rim around the edge to hold the filling in. Then place the next layer on top of that. I also just pin the left over in the bag closed and keep mine in the fridge. Not sure about flavor combos. I would suggest just trying them and see how it tastes. The raspberry is great with chocolate or lemon cake though.

You just open and use. So you actually make all your fillings, nothing is pre packaged? I love the raspberry filling especially in a white van cake with whipped topping mmmm, sounds so good. As for the bc I think it goes so good with choc cake, that's what everyone seems to order when they get choc cake from me. I've made custard before but for some reason I just love the one in the sleeve it's much smoother and richer. You might want to bake up different flavor cupcakes and add a little of each of the sleeves to see what you come up with. Oh I've made rasp cream cheese with that sleeve and rasp mousse and it turned out wonderful too.

jess, These sleeves of filling are great. I use both on a french vanilla cake. layer cake and put bavarian cream then a layer of raspberrytop layer of cake. I used a whipped icing. great a simple easy cake that everyone thinks you worked soooo hard on.. sh! dont tell haha..I use the bavarian cream with a homemade strawberry glaze and a layer of fresh strawberries. It is one of my most requested cakes.good luck. they make many flavors of these fillings. A lot if bakeries use these.

No, ive never used pre-made fillings before and I guess I hate to admit it, I never knew you could even buy something like this.

Now that I think about it, I probably looked pretty silly when they were given to me. I was tilting my head back and forth, lifting them up to my face, examining them carefully. Such a dope. LOL

Ty for your responses. Since they are going to be used with cupcakes ( im a cupcake kinda gal) I was thinking maybe as the filling of a boston cream cc? and the raspberry paired with a wc cake, same wc bc.

Any other flavor combinations would be helpful because there seems to be an awful lot in one sleeve.

Raspberry also goes nicely with lime, but I dont have a great lime cake recipe.....hint hint

I will post pics but it might take a while to use it all if I want to experiment, which I definitely do.

Which reminds me.....anyone know how to store it if I dont use it all? Maybe just in the fridge? tightly sealed? but for how long?

I just wait for my cupcakes to cool, and put some of that filling in a pastry bag with a large hole tip, and insert it into the cupcakeand squeeze until I see a little of the filling come up to the top..... You could use either of the flavors with white or chocolate cake, and then pour chocloate ganache over the tops..... I'm hungry already !!!

yeah there is a lot in the tubes but shucky darn grab a spoon!!the kids and i enjoy the rest after the cake is gone to the customer and we eat cake trimmings and filling. bad bad habit but we love every bite.

when i use the sleeves of filling.... i open the end... squeeze it all out into a tupperware bowl.... keep in frig..... the best raspberry filling that i use.. i get from chefswarehouse.com... it is patisse.... raspberry baking jam... it is delicious..... i also get my sweetex, high-ratio shortening from them... hth

A customer wanted the "baby block" cakes, 2 of them with rasberry and 2 with bavarian filling. I've used the rasberry filling with the WASC cake recipe found here on CC, and the bavarian creme with a marble cake. I covered the cakes with a buttercream icing. I did insert dowels, as someone said they are slippery.

I recently purchased the Cream Cheese and a Prune one. I want to try them for the filling in "Kolachy" coookies. Has anyone ever used it for that?